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Leek Patties

Petite crispy patties, commonly called keftedes, stand as a cherished speciality in Sephardic Jewish culinary traditions. These particular leek croquettes present a flavorful blend of rich minced beef with the delicate, slightly sweet essence of fresh leeks, and they are utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to serve

Wash the fresh leeks properly and remove the base and the majority of the green stalk. Slice lengthwise along the length then into half-inch pieces. Transfer in a deep frying pan and cover with cold water, then simmer over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Mix completely using your palms then shape a couple of scoops into a patty, flattening a bit. Set on a plate and continue for the remaining of the mixture.

Warm olive oil in a skillet to a depth of about 2 centimeters over a medium heat. When the olive oil is sizzling, fry the croquettes in batches until crispy on all sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Take out the ready patties to a tray topped with paper towel and let to drain.

Serve with lemon slices.

Keftes de Espinacha

These spinach with cheese fritters are a real pleasure. The golden crust reveals a creamy center. The spinach adds a fresh, slightly earthy note, while the dairy gives a rich, savory richness. Feel free to swap the dairy cheese with boiled, pureed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Oil for deep-frying (or sunflower oil)
• Lemon wedges, to serve

If using leafy greens, wash it carefully, removing any hard stems, and roughly chop it into large chunks. Transfer in a large saucepan with a bit of liquid over a medium flame. Once softened, strain in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

For defrosted spinach, carefully remove extra water.

Preheat the oil in a skillet over a moderate heat and fry the onion and garlic cloves until tender, about a few minutes. Remove from the heat.

Combine the prepared spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with pepper and salt. Combine thoroughly until incorporated. If the preparation seems too wet, incorporate some extra breading.

Using your hands, shape the preparation into elongated patties somewhat larger than a walnut shell but more compact than an chicken egg, and put them on a tray lined with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over moderate heat, warm oil to a level of about 1 centimeter. Fry the patties a handful for two to three minutes on both sides, rotating so they are golden completely, then put on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a extremely wholesome appetizer or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to garnish

Add the brown lentils in a pot and fill with enough fresh water. Simmer over a medium flame for about 20 mins or until nearly done, adding additional water to maintain the lentils submerged if necessary.

Add the cracked wheat and proceed cooking until softened. Remove the water from the ingredients thoroughly and put aside in a mixing bowl.

Heat 50% of the